How to Make Shrimp and Scallop Ceviche

Rob Carson: Hi, my name is Rob Carson. I am a radio personality and a gourmet cook and my goal with these videos is to bring couples and families and friends together in the kitchen and to demystify things that you might be afraid to try otherwise. Today, we are doing scallop and shrimp ceviche. My ceviche is a little bit different because I don't steep the seafood in lime juice and let it set for 3-4 hours. Now that normally cures or cooks the seafood that you have. What I am going to do is I am going to saute it because I don't want to have the seafood overpowered by the taste of lime. Many chefs are going to go, Well, that's not ceviche. Well, you taste it, you try it and then tell me otherwise, alright. So for my ceviche we are going to do need about a pound of nice sea scallops. I have got a little more than a pound of some nice peeled deveined shrimps here. We have got a little more than a half a large red onion. We have got some very nicely chopped up bell peppers. I chose red and orange because they are cool looking and they add a lot of color. We are going to use Campari tomatoes. These are hydroponic, vine-ripened tomatoes and they are really, really tasty and flavorful. We have got about one and-a-half jalapeo pepper here that I finely chopped. I am going to add a little bit of lime. We are going to add an avocado in a little while here and then of course, some beautiful fresh cilantro, salt and pepper to taste and a little bit of hot sauce. Alright, as far as the tools we need for the ceviche today, we are going to need a nice chef's knife, we are going to need a pairing knife, we are going to need a saute pan with a little bit of olive oil and garlic in it. We are going to need a nonreactive bowl. Now the reason why I am using the soft pink bowl is because this was given to me by my wife for Christmas. I am all set that she had found it. I love it honey, I would never take it back. Also obviously, you are going to need a prepping surface. I have a nice bamboo cutting board. Use whatever cutting board you want to use. Now once again, we want to use a nonreactive bowl. This was a plastic bowl. We also have ceramic bowls. Do not use metal bowls when you are cooking with citrus. It disflavors it and it's just not a good idea. So let's get started and make some ceviche, shall we?